Hormones are regulators of your body that determine the function of every cell. Any hormone, in order to be used in the body, must be tied to its corresponding receptor, which is located on the cell membranes. For example, the receptor of the thyroid gland can “unlock” the only thyroid hormone and nothing else.
Thyroid gland: the queen of all hormones
There are only two types of receptors that are found in every cell of your body, the thyroid receptor and vitamin D receptor. Simply put, every cell of your body depends on the thyroid gland, which affects your health in many ways. If the thyroid gland is not functioning at an optimal level, then not the rest of the body will not work at a certain level. Over 250 million people worldwide suffer from hypothyroidism or lack of thyroid hormone secretion and one in eight women will meet with thyroid problems at some time in life.
Gluten and thyroid gland
Since most of the problems of insufficient thyroid hormone is somewhere on the spectrum of autoimmune diseases, it is necessary to understand what causes the immune system to “attack” the thyroid gland. What is happening is a case of mistaken identity, but gluten is one of the main culprits.
When gluten, a protein found in wheat and other grains, pass through the lining of the intestine and enter the bloodstream, your immune system will mark a foreign body (gluten) antibodies for destruction. The problem is that your immune system can replace the thyroid gland to gluten due to which it can be an “attack”.
Intolerance to gluten
Most people when talking about the intolerance to gluten think of celiac disease, but it is only one of the manifestations of intolerance to gluten. Studies show that only about 10% of people with celiac disease have symptoms of intolerance to gluten. Approximately every twentieth person in the world has necelijačnu intolerance to gluten. Although most people with autoimmune disease avoid gluten few weeks and then give up (because they are not sure whether this protein is the cause of their problems), research shows that it takes up to six months to recover the body of the inflammatory response.
10 signs that you are uncomfortable with gluten
Digestive disorders, such as gas, bloating, diarrhea and even constipation (most pronounced in children after consuming gluten)
Keratosis pilaris (also known as “chicken skin”) on the hands
Fatigue or tiredness after administration of a meal containing gluten
The diagnosis of autoimmune diseases, such as Hashimoto’s thyroiditis, rheumatoid arthritis, lupus, psoriasis, ulcerative colitis, multiple sclerosis or scleroderma
Neurological symptoms such as dizziness or feeling that you do not have a balance
The diagnosis of chronic fatigue
Inflammation, swelling and pain in the joints (fingers, knees, hips)
Mood problems, such as anxiety, depression and changes
What to do if you suspect that gluten causes problems?
What then is left to man to do? You can do the same as many others have already done, to test yourself. In people with autoimmune diseases that are sensitive to gluten, by removing gluten from the diet stops autoimmune destruction of tissues, decreases antibodies and symptoms disappear. The so-called. elimination-provocation diet is the best test you can do – it’s good old method “own skin”. This means out of eating what you suspect that bothers you (in this case gluten, but you can do it with other foods) for a while, at least one month a better and longer. If during this period comes to improving your health or the withdrawal symptoms that are bothering you, you’ve done half the job – elimination part. Now it remains to make the rest of the work – part of the challenge. This means re-start eating that food that you kicked and monitor the reaction of your body. If there is a deterioration, that you return the old symptoms, then you know you’re really sensitive to gluten and you have to be permanently out of my diet.
Many people out gluten from the diet and not them better, and conclude that the gluten in them is not a problem. Error. Gluten in most cases is a problem, but should be consistent with the elimination diet. You can partially be on gluten free diet, because that will not do anything. It takes several months to completely cleanse the body of gluten, so if “periodically” eat a piece of bread or cake, you will not achieve the rationale behind. It should take into account the hidden gluten, which is found in many industrial foods, such as ready-to soups, sauces and dressings. Gluten is widely used in industry as a means of bonding and densification, and is a common ingredient in the fast food chains, which are mixed with the meat ingredients to lower the cost. What food is cheaper, it is more likely to contain gluten. Gluten can be located even in lipsticks, on postage stamps and envelopes for letter (sticky part that I lick that we pasted a stamp or envelope) and is a common ingredient in vitamins and other supplements. It is best not to rely on any products already buy clean food and can prepare their own food.
In addition, should take into account cross-reactions. Specifically, the gluten-free grains include gluten-like proteins, that may react. It is best to cut out all grains, as gluten (wheat, spelled, rye, barley, kamut) and one gluten-free (rice, corn, millet, oats) and even pseudožitarice (buckwheat, amaranth and quinoa). After the withdrawal symptoms, you can, if you want to try to gradually introduce one at a gluten-free grain to reveal to you and respond to you not.
In people who are not sensitive to gluten, it is that it simply more tolerant or less or eat less, causing fewer problems. However, it is believed that gluten is always and in all that is causing some degree of activation of the immune system and thereby triggers the inflammatory process.
In fact it is not unusual that so many people are sensitive to gluten, because the grains are not even human food source to which we are genetically adapted. Many will say that the people before also eat cereals, and yet not so much suffered from these modern diseases. This is true, but never before did not eat grains in such quantities as it is today, a meal was not so manipulated as of today, which contains a higher proportion of gluten to the dough and bread were easier to handle. Traditional peoples are always soaked and fermented grains and they have been so easy for digestion and degradation, and the modern diet is based on hybridized and chemically manipulated, improperly prepared cereals.